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What is the difference between freeze-drying technology and ordinary drying?
Release time:
Mar 12,2021
Freeze-drying technology (referred to as freeze-drying) is a new type of food processing technique that is very healthy and poses no harm to the human body. Let's take a look at how it differs from ordinary drying: Ordinary drying is one of the methods to keep substances from deteriorating. There are many drying methods, such as sun drying, boiling, baking, spray drying, and vacuum drying. However, these drying methods are all conducted at temperatures above 0°C or higher. The products obtained from drying generally have reduced volume and increased hardness, with some substances undergoing oxidation, and many volatile components being largely lost. Microorganisms lose their biological vitality, and the dried substances are not easily rehydrated in water.
Freeze-drying technology (referred to as freeze-drying) is a new type of food processing technology that is very healthy and poses no harm to the human body. Let's take a look at how it differs from ordinary drying:
Ordinary drying is one of the methods to keep substances from deteriorating.There are many methods of drying, such as sun drying, boiling, baking, spray drying, and vacuum drying. However, these drying methods are all conducted at temperatures above 0°C or higher. The products obtained from drying generally have a reduced volume,a hardened texture, and some substances undergo oxidation, with most volatile components being lost. Microorganisms lose their biological activity, and the dried substances are not easily soluble in water, etc.The principle of freeze-drying is easy to understand. First, fresh fruits and vegetables are placed in a freeze-dryer at around -50°C for freezing. Once the fruits and vegetables are frozen, the drying chamber is vacuumed, and after the vacuum is formed, the temperature is slightly increased,
which allows the ice in the fruits and vegetables to sublimate directly into water vapor, separating from the fruits and vegetables,while the 'skeleton' of the fruits and vegetables maintains its volume and is loose and porous. The moisture that can be removed through freeze-drying can reach over 95%.Freeze-drying technology is carried out at low temperatures, so proteins and microorganisms do not denature or lose their biological activity. When drying at low temperatures, the loss of some volatile components in the substances is minimal, making it suitable for drying certain chemical products, pharmaceuticals, and food.
During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot occur, thus preserving the original properties. Because drying is conducted in a frozen state, the volume remains almost unchanged, maintaining the original structure without concentration phenomena. Since drying occurs under vacuum,
there is very little oxygen, thus protecting some easily oxidizable substances. The drying process can remove over 95-99% of moisture, allowing the dried products to be stored for a long time without deterioration.行，氧气极少，因此一些易氧化的物质得到了保护。干燥能排除95-99%以上的水份，使干燥后产品能长期保存而不致变质。
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